Ragu Napoletano/ Basic Tomato Sauce

• 2 lb mixed meat (pork rump and veal) 1 kilo
• 1/4 cup extra virgin olive oil
• 1 each small onion
• 3 each garlic (or more to taste)
• 1 cup white wine
• 32 oz tomato puree
• 3 lb peeled roma tomatoes (in glass jars 3 x 750 gr)
• 3 each parsley sprigs fresh (option 1)
• 3 each basil sprigs (option two)
• 1 each salt to taste

1. Ragu Napoletano has many variations, even in the same family.
2. This recipe is the most basic with variations.
3. If you try this, you will taste ragu as eaten in home kitchens in Napoli.
4. I hope you enjoy.
5. In a large heavy pot, add oil, onion, garlic and the mix of meat.
6. Allow to cook on medium high for approximately 10 minutes.
7. Add the wine.
8. Allow wine to evaporate and then remove the garlic.
9. Add the tomato puree and peeled tomatoes.
10. (add parsley sprigs now, option one)
11. Bring to a boil and then turn down and keep a gentle boil for at least two hours.
12. Once the ragu has thickened, add basil (option two) and salt.
13. Remove the meat and any herbs from the sauce.
14. This is served as a second plate.
15. The ragu can be used over pasta as a first, and enough left over for use in other dishes throughout the week.

mixed meat, extra virgin olive oil, onion, garlic, white wine, tomato puree, roma tomatoes, parsley sprigs, basil, salt

Taken from cookpad.com/us/recipes/367076-ragu-napoletano-basic-tomato-sauce (may not work)